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🍽️ Chamois fillets with green pepper and homemade spätzle

550 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 8 eggs
• 2 tbsp vegetable oil
• salt
• nutmeg (freshly grated)
• 1 blood orange
• 3 sprigs rosemary
• 6 juniper berries
• 2 bay leaves
• 8 medallions (from chamois fillet, 80–100 g each)
• pepper (from the mill)
• 2 tbsp goose fat
• 100 ml dry white wine
• 2 tbsp green pepper

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Make a small well in the center.
3. 3. Crack the eggs into the well.
4. 4. Add the oil.
5. 5. Season the mixture with salt and ground nutmeg.
6. 6. Mix everything using the dough hooks of a hand mixer.
7. 7. Stir until the batter starts to bubble.
8. 8. If necessary, add a little water.
9. 9. The batter is ready when it falls off the spoon in a thick ribbon.
10. 10. Let the batter rest covered for about 15 minutes.
11. 11. Fill a wide pot with water.
12. 12. The water level should be about 4 cm below the rim of the pot.
13. 13. Salt the water.
14. 14. Bring the water to a boil with the lid on.
15. 15. Peel the blood orange with a knife.
16. 16. Cut the fillets out of the orange.
17. 17. Wash the rosemary.
18. 18. Strip the leaves from the rosemary stems.
19. 19. Put the rosemary, juniper berries, and bay leaves into a blender or food processor.
20. 20. Grind the spices into a fine powder.
21. 21. Rub the chamois fillets with the spice mix.
22. 22. Season the meat generously with salt and pepper.
23. 23. Heat the lard in a frying pan.
24. 24. Fry the meat medallions on all sides.
25. 25. Deglaze the meat with white wine.
26. 26. Add the orange fillets and green pepper to the pan.
27. 27. Simmer the dish on low heat for 5 to 7 minutes.
28. 28. Pour the sauce over the medallions several times.
29. 29. Fill the batter into a spätzle press in portions.
30. 30. Press long spätzle into the boiling water.
31. 31. Bring the spätzle to a boil.
32. 32. Stir the spätzle a few times.
33. 33. Remove the spätzle with a slotted spoon as soon as they float to the surface.
34. 34. Plate the spätzle, meat, and sauce.
35. 35. Garnish the dish with flat-leaf parsley.

Nutrition per serving

• kcal: 550
• Protein: 39 g · Fett/Fat: 30 g · Carbs: 38 g